I suppose it’s good, motherly advice to avoid grocery shopping when you’re hungry. But what if (like me) you’re always thinking about food? And what if (like me) you’re always planning a dinner or party, even if it’s only imaginary? Seriously, I have dishes that I’m saving just for the right luncheon! Somewhere in my stash is a fabulous little set of porcelain fish shaped dishes that would look perfect filled with a cold seafood salad. I guess I’m just that kind of girl, when it comes to dinner parties, always dreaming up the perfect something in the future. (And a little bit of a tableware hoarder, too.)
But back to the grocery shopping. Even if I’m not famished, I’m always at least a little peckish, so we tend to have a healthy grocery bill. After all, you never know who might pop in for a visit. And in November, with turkey season, I tend to go big and go home, never one or the other. I buy the biggest turkey I can find and so we can feed everyone and then some come Thanksgiving. A big turkey is a good plan that almost never backfires in the leftovers department. Guests love being able to take home some bird without cooking one themselves, and there’s still enough for you and yours for a few days of turkey flatbread wraps, turkey enchiladas, and turkey tacos.
Turkey is lean protein and quite good for you, and this flatbread recipe uses the best of the dinner leftovers to make a simple but tasty wrap. I made one just last year using a slice of brie from the appetizer tray, a spoonful of cranberry relish, some shredded turkey, and salad greens, well, because you should. The greens fill the flatbread out nicely and (if you have arugula) give a nice spicy boost to all the other ingredients.
So whether you are in charge of hosting, or simply want a whole bird for yourself when you get home for all the wonderful leftovers that can be had, grab some flatbread and keep your calories in check while you’re eating delicious food. And try not to hit the grocery store on an empty stomach, like my momma always said.
Cranberry Turkey Wrap
- 1 Flatout flatbread
- 1/2 cup cooked leftover turkey or rotisserie chicken, shredded or chopped
- 1/4 cup cranberry relish
- 2 slices brie
- Small handful of toasted walnuts
- Small handful of arugula or other leafy greens
- 1 teaspoon dijon mustard
To assemble the wrap, layer the turkey, brie, cranberry relish, mustard, walnuts, and greens onto the flatbread, beginning at the rounded end. Roll up and cut in half.